{"version":"1.0","provider_name":"IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism","provider_url":"https:\/\/test-oldwebsite.igcat.org\/es\/","author_name":"Diane Dodd","author_url":"https:\/\/test-oldwebsite.igcat.org\/es\/author\/diane\/","title":"Encouraging innovation, cultural diversity, and sustainability - IGCAT","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"YrQfGmeI4f\"><a href=\"https:\/\/test-oldwebsite.igcat.org\/es\/encouraging-innovation-cultural-diversity-and-sustainability\/\">Encouraging innovation, cultural diversity, and sustainability<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/test-oldwebsite.igcat.org\/es\/encouraging-innovation-cultural-diversity-and-sustainability\/embed\/#?secret=YrQfGmeI4f\" width=\"600\" height=\"338\" title=\"\u00abEncouraging innovation, cultural diversity, and sustainability\u00bb \u2014 IGCAT - International Institute of Gastronomy, Culture, Arts and Tourism\" data-secret=\"YrQfGmeI4f\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/test-oldwebsite.igcat.org\/wp-content\/uploads\/2017\/01\/DSC07004-e1586276496542.jpg","thumbnail_width":539,"thumbnail_height":370,"description":"IGCAT\u2019s proposal to develop innovative souvenirs, is being put to the test by European Regions of Gastronomy.\u00a0A pilot international competition took place on 25 January 2017 at the Electra Metropolis Hotel in Athens. Eight Regions of Gastronomy Platform partners brought samples of innovative souvenirs, identified as hand-made or artisanal products. Members were asked to rate [&hellip;]"}